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Pumpkin Seeds & Voodles Parasite Clearing BLOG FEATURE

With the full moon and lunar eclipse next week, I created this Pumpkin Seed & Zucchini Voodles stir fry recipe with some of my favourite parasite killing ingredients, that will go perfectly with our Full Moon Parasite Cleanse Pack.

Of course, you can choose any full moon; you don’t need to start now, so choose a month that works for your schedule. 

I have 20 favourite foods to reduce parasites, but here is a recipe that includes my top 5.  Look out for next week’s blog with all of my remaining favourite anti-parasite herbs and veggies.

Parasite Clearing Pumpkin Seeds

I love pumpkin seeds because they are versatile and great for snacks, salads, soups, cakes, stir fry, anything really, but did you know pumpkin seeds are powerful parasite killers? 

Pumpkin seeds contain many nutrients, but the cucurbitacin, which is in a thin green shell covering the seeds, is a powerful ingredient to kill parasites. The Curcubitan is effective due to;

  • An anti-inflammatory effect that is toxic to parasites but safe for humans (and dogs). 
  • The prebiotic fibre in pumpkin seeds helps cleanse the intestines from parasites. It increases intestinal peristalsis and a thorough colon cleanse.
  • High in Potassium, iron, phosphorus, magnesium, and vitamins B and E, which weakens parasites and helps strengthen the immune system and restore a healthy microbiome.

Pumpkin seeds are great for overall health because they contain Amino acids, Fibre, Iron, Copper, Phosphorus, Magnesium, Calcium, Zinc, Potassium, Folic acid Niacin.

My Top 5 Foods to Reduce Parasites

This recipe includes my top 5 foods to reduce parasites: pumpkin seeds, garlic, ginger, turmeric, and cayenne pepper.

Ingredients

  • 2 cups of zucchini voodles 
  • 1/2 cup of pumpkin seeds
  • 2 tbsp coconut oil or sesame or avocado oil if you don’t like coconut oil 
  • Bragg’s Liquid aminos – replacement of soy sauce 
  • Two spring onions  
  • Six cloves of garlic (or more if you can handle it)
  • 3 cm piece of ginger 
  • 1 cup of sugar snap peas 
  • Half a head of broccoli
  • One brown onion 
  • ¼ of Chinese cabbage(180g) 
  • 100 g beansprouts 
  • 100 g frozen peas 
  • Three sliced shiitake mushrooms
  • One lime
  • Sea Salt, cracked pepper, cayenne pepper, fresh or dried chilli and turmeric to taste 

Method

  1. Spiralise the zucchini voodles to make at least 2 cups
  2. Squeeze the juice from 1/2 lime over the voodles and set aside
  3. Finely slice the spring onions and brown onion, finely grate the garlic cloves and cut ginger into match stick sizes. Slice the sugar snap peas in half lengthways and shred the Chinese cabbage. 
  4. Put a large wok or stainless steel pan on high heat and add oil. When hot, add the garlic, onion and ginger. Fry for a few seconds, then add all the prepped veg, peas, pumpkin seeds and spices and stir-fry everything together for 1-2 minutes before adding the voodles and beansprouts. 
  5. Stir all the ingredients together, making sure nothing’s stuck to the bottom, then cover with a lid and cook for a couple of minutes. Add a splash of water here if needed.
  6. Remove from the heat, then taste and add a little more Bragg’s soy & spices, if necessary. 
  7. Drizzle lightly with sesame oil (if desired), then serve right away with the remaining lime cut into wedges for squeezing over. Garish with extra chill and pumpkin seeds if desired.

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